HOW TO SERVE & STORE
Serve cookies once they are mostly cool.
Store cookies covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
If needed, individually wrap each eggless pumpkin cookie and freeze.
BAKING WITH PUMPKIN
Baking with pumpkin can be tricky. It is very moist and adds a lot of moisture to baked goods.
Due to its texture, desserts oftentimes come out “cake-like”. To prevent this, I omitted an egg in this recipe. Eggs also make desserts cake-like, so they are not needed here.
These gluten-free pumpkin chocolate chip cookies are less cake-like than other pumpkin cookies. They are still soft but more cookie-like.
FREQUENTLY ASKED QUESTIONS
Can I make these cookies Vegan?
These cookies are Vegan as written. The use of Vegan butter or coconut oil makes them Vegan.
Can I freeze these?
Sure! Individually wrap the cookies and freeze.
What do they taste like?
These cookies taste like classic pumpkin chocolate chip cookies. You’d never guess they are Vegan and gluten-free!
What is the best gluten-free flour?
I highly recommend a gluten-free 1 to 1 flour that contains xanthan gum. Bob’s Red Mill and King Arthur Flour are great options.
get the recipe:
AT A GLANCE:
INGREDIENTS
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INSTRUCTIONS
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First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
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Add gluten-free flour, packed brown sugar, baking soda, cinnamon, and nutmeg to a large bowl or stand mixer. Stir to combine.
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Then, add in all remaining ingredients except chocolate chips. Stir until a cookie dough consistency is reached.
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Fold in dark chocolate chips.
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Use cookie scoop or ice cream scoop to drop balls of dough onto lined baking pan.
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Slightly flatten each cookie with your fingers or spatula.
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Bake for 10 to 12 minutes or until middles of cookies are set.
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Remove from oven. Allow cookies to cool on pan for 10 minutes before carefully moving to a wire rack to finish cooling.
NOTES
- I used Bob’s Red Mill 1 to 1 gluten-free flour. I also recommend King Arthur Flour 1 to 1 gluten-free flour.
- Tightly pack brown sugar in measuring cup.
- Vegan butter or coconut oil both work well! Use room temperature instead of chilled. Regular butter works great too.
- Use pumpkin purée, not pumpkin pie filling. The only ingredient should be pumpkin.
- My favorite Vegan chocolate chips are Enjoy Life dark chocolate chips.
- Be very careful handling cookies after baking. They are soft and fragile while still cooling.
- Store covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
- These cookies freeze well.
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